Instant Pot Chicken Teriyaki Meatballs

I love this simple, Asian-inspired chicken teriyaki meatball dinner. Everyone gets excited when they hear this dish is what’s for dinner! And it all comes together in less than 30 minutes thanks to the Instant Pot (get yours here:

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These chicken teriyaki meatballs, a riff on a Real Simple Magazine recipe, are made from tender ground chicken mixed with ginger, garlic and chives. They are poached in a homemade teriyaki sauce and finished with crunchy snow peas and shelled edamame. It’s all served over rice for healthy meal your whole family will adore!

Rather than the typical pork-and-beef mix, these meatballs go to a whole different level with ground chicken for a lighter bite that lets the nuances of the ginger, garlic and crunchy vegetables show through. 

Pro Tip: This recipe works equally well with ground chicken or turkey. Whichever meat you use, keep it from sticking to your fingers by wetting your hands before forming the meatballs. To keep the meatballs from sticking to the pan, make sure the pot reads “hot” before adding the meatballs.

Everyone gets excited when they hear this dish is what’s for dinner!


  • 1 1/4 lbs ground chicken
  • 2 tbsp snipped chives
  • 2 tbsp grated ginger
  • 2 tbsp oil
  • 1/2 cup low sodium soy sauce
  • 2 tbsp brown sugar
  • 1/2 lb snow peas
  • 1 cup frozen shelled edamame, thawed
  • 1 tbsp cornstarch (optional)
  • 1 1/2 cups rice, cooked


  1. In a large bowl, combine chicken, chives and ginger. Form 16 meatballs.
  2. Add oil to the Instant Pot. Using the display panel select the SAUTE function. 
  3. When oil gets hot, brown the meatballs, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. In a small bowl mix soy sauce and brown sugar. Add soy sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. 
  5. Put all meatballs back into to the pot and roll gently  to coat.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  8. When the time is up, then quick-release the pressure.
  9. Divide rice amongst serving bowls. Top with meatballs.
  10. Add the snow peas and edamame to the pot and toss to coat. Close the pot and allow residual heat cook the vegetables, about 3 minutes.
  11. (Optional) In a small bowl mix together 1/4 cup of pot liquid and cornstarch. Stir into the pot until thickened. 
  12. Serve vegetables and sauce over meatballs. 

*The MANUAL and PRESSURE COOK buttons are interchangeable.